This easy, healthy muffin recipe is packed with goodness. The muffins are not only perfect for breakfast on the go, but any time you choose. We’ve chosen to call them Breakfast Muesli Muffins, though you could also refer to them as Muesli Muffins or Breakfast Muffins, but what I’m sure we will agree on is how tasty they are!
a) The recipe above includes the baking times when using Tulip Muffin cases. These are a little larger than regular muffin cases. If you’d prefer to use regular muffin cases you will need about 9 or 10 cases. Fill each case half to two thirds with the batter (alternatively weigh each one. They will weigh 62g). Bake for 20 minutes and check after about 15 minutes where you may need to rotate the tray.
b) Aim to avoid scattering the top of the raw muffins with the dried fruit pieces as these could catch / burn more easily.
c) Be aware that the panela sugar can make the muffins look fully baked and ready to be removed from the oven before they are. Carefully check them by touch. They should have a very slight give to them.
The muffins are best enjoyed slightly warm from the oven but will keep up to 1 day in an airtight container.